Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Non handled bowl in bulk cornstarch.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operating slicer, handling tomatoes. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions, reheated to 165° on cook top. **Corrected On-Site**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets, room temperature , soup station. Corrected On Site. operator said that they were left over from last night and discarded them.

Critical - Observed soiled reach-in cooler gaskets.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted.